cup lukewarm milk (nonfat)
large egg, lightly beaten (more on this below)
cups of all purpose flour (plus extra for
tsp instant yeast
yellow cornmeal, not in dough only for sprinkling
Place all the ingredients (except the cornmeal) in the bread machine following the instructions specific to your machine. As I’ve said before, mine says to put in the wet ingredients followed by the dry ingredients, but machines vary. If your machine is like mine you can just put the ingredients in the order I’ve listed the above. I had some issues getting just 1/2 of the beaten egg so I ended up adding a little extra egg. My dough ended up being very sticky so I added about 1/2 cup of flour. I’m not sure if this is just because I failed at using 1/2 and egg or if this is a common problem. Set the machine to dough and let it run its course. Once the cycle is complete, remove the dough on a surface sprinkled with cornmeal. Roll the dough out until it is about 1/2″ thick. Imperfection is fine, but the different thicknesses will cook slightly different so just be aware. Cut the dough using a 3″ circle. I don’t have cookie cutters (no idea why) so I ended up using a brandy sniffer. It worked pretty well. Reroll the remaining dough and cut again. Cover the muffins with a damp paper towel and allow to rise for about 20 more minutes. Heat a griddle to a low-medium heat. Sprinkle cornmeal on the griddle. Place the muffins on the griddle cornmeal side down. Each side should take about 3 minutes to brown. If your muffins are browning too fast or too slowly, adjust the heat as necessary. Once both sides are browned, remove the muffin and allow to cool (if you can!) on a wire rack. To get the “nooks and crannies” that are in classic english muffins, just cut the edge of the muffin with a serrated knife and tear the muffin open with your fingers. Spread on whatever topping you want or eat plain. And don’t forget to go for second helpings!